Jubilee Sour

Herby Scandinavian summer flavors

The Nordic kitchen has been roaring through the gastronomic landscape for the past ten years. Naturally interest has started to grow in relation to the Nordic bars as well. In 2013 Nick Kobbernagel Hovind from Ruby and Rasmus Poulsgaard from Duck and Cover was invited to the annual Manhattan Cocktail Classic festival to give a talk on aquavit.

At this time, the interest in aquavit based cocktails was bigger abroad than in Scandinavia. This suited Nick and Rasmus’ interest in aquavit as a base in cocktails, so to do justice to aquavit and all it has to offer, they dived into an intense research process: visiting distilleries, interviewing people within the industry and studying all the literature on the topic, they could find. This of course resulted in a great talk for the Manhattan Classics. The Americans loved aquavit – finding it to be the new cool kid on the block like mezcal and tequila had been for the past 4-5 years.

The research process was hugely educational for Nick and Rasmus who came much closer to their Scandinavian cultural heritage in regards to bartending. Based on the knowledge of aroma synergies they had gained, Nick and Rasmus created a range of contemporary aquavit cocktails. One of the first cocktails inspired by their research was the Jubilee Sour:

5 cl Aalborg Jubilæums aquavit
1 cl Malus X Apple brandy
3 cl fresh lemon juice
1,5 cl sugar syrup
1 dash egg white
1 cardamom pod
5 leafs of cilantro

Shake all ingredients with ice and double strain into a rock glass. Garnish with a cilantro leaf.

The Jubilee aquavit is a fantastic and simple aquavit dominated by dill, coriander seeds and caraway. In the Jubilee Sour this green profile is accentuated by the apple brandy, cilantro and the cardamom pods, which offers a wonderful mix of herby summer flavors.

The Jubilee Sour is a good example of how to bring some of the unique flavor expressions of aquavit to the foreground with complementary herbs and spices. Cheers to Nick and Rasmus for bringing us an original Scandinavian sour cocktail!

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Author image
Alexander Banck-Petersen
CoC's photographer and occasional writer. I enjoy cocktail photography almost as much as cocktail imbibery. I try to do the drinks justice by making them appear as appealing to the eye as they are to the mouth and nose. I have a weakness for gins and I'm fond of bitter stuff as well, but I'll enjoy a good rum, bourbon or whisky if I'm forced. :)